Our New Years’ Day Tradition- Steak and Mushroom Pie.

Happy New Year!  I hope that 2017 brings you luck, health and happiness. 2016 was a mixed year for a lot of people and I just hope this year doesn’t continue in the same way.  I feel a different person to the one I was at the beginning of 2016 and now I don’t make New Year’s Resolutions. I will be going back to Slimming World after not being able to make recent group meetings as well as trying to breathe life into this blog. It’s been a bit neglected recently.  This I would love to change.

Every New Year’s Day in the past we have usually eaten a big lunch at home and then gone out for a walk afterwards.  I tend to bake a pie and serve it with lots of vegetables and gravy.  This year things were different.  My son had been out at a party and got back in the afternoon from his friends’ house.  My daughter was working from lunchtime until the evening.  Our family New Years’ Day lunch ended up being a quiet tea time instead.

I chose to bake a Steak and Mushroom Pie this time as I had some braising steak in the freezer.  It was a cinch to make as I made a cheat’s shortcut. Not with the shortcrust pastry- that was homemade but with the pie filling.  I love Gordon Rhodes’ Gourmet Sauce Mixes and buy them regularly from my local farm shop.  I used their Slow Comfortable Stew mix with braising steak, a large onion, a tin of chopped tomatoes and a little water. Cooked for about 6 hours on a low heat in my slow cooker, it made the beef melt in the mouth and taste deliciously tender. I can’t bear tough beef. The sauce mix also suggests adding in chopped potato and carrot but I didn’t do this seeing as I wanted to serve these with the pie. Instead, nearer the end of the cooking time I put 250g of halved mushrooms into the slow cooker to soften for the last half hour.

The shortcrust pastry was made with 175g cold butter cut into cubes, 350g of plain flout and ice cold water to mix.  There was plenty of pastry dough left over so I gathered it into a ball, wrapped it in cling film and put it in the freezer for another time.  I bet I’ll forget about it, go to the freezer in a few week’s time and think “What the hell is this?”

As it was New Year’s Day I found my large number cookie cutters and cut out 2017 to stick on the top.  Mr SmartCookieSam said it looked too nice to cut up.

Not a scrap left of the pie. I’m beginning to feel like who ate all the pies here after all I’ve eaten.  But I won’t give up baking, I’ll just have to keep myself away from it!

Happy Baking!

Love Sam xx